6 sheets filo

50g butter, melted with 30g honey


3 gelatin sheets, soaked in cold water

500g ricotta

150g honey

tsp vanilla

100g pecans

7ml water

pinch sea salt

25g soft dark brown sugar


1. Pecans – mix the water, sugar and salt in a bowl

2. Toast the pecans in a pan for 3-4mins. When hey start to smell toasted add the mixture and stir well for 2mins

3. Lay on a single layer of parchment and cool

4. Tart – layer the filo in a 23cm tart case, butterng each layer and overhang the case until the end then scrunch up

5. Bake at 180c for 25mins

6. Warm the honey, then add the gelatin. Stir until dissolved

7. Combine with the rest of the ricotta and vanilla

8. Spoon into the cooled tart case

9. Chill 2hours

10. Top with pecans and figs and drizzle with more honey